Niratama (Garlic Chive Scrambled Eggs)

Lynn Clay


Niratama is a Japanese dish made with sauteed garlic chives with lightly seasoned scrambled eggs. Delicious with toast or on hot rice!


★★★★★ 8 votes

5 Min
5 Min


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garlic chives - flat (1 small bunch)
3 large
1 tsp
sugar - evaporated cane juice
1/2 tsp
soy sauce
2 tsp
vegetable oil
salt, to taste

How to Make Niratama (Garlic Chive Scrambled Eggs)


  • 1Thoroughly wash the garlic chives in a bowl of water as they tend to hold a lot of grit towards the stems. Chop them into 1" (3 centimeter) lengths.
  • 2Beat the eggs, sugar, soy sauce and salt together in a small bowl until uniform in color.
  • 3Heat a nonstick frying pan, over medium-high heat, until hot. Add the oil and then the garlic chives, sautéing until they're bright green and wilted.
  • 4Pour the eggs into the pan and turn down the heat. Let this cook until you see the bottom of the egg go from translucent to opaque.
  • 5Give it a gentle stir, scraping the cooked egg up off the bottom of the pan, with a spatula and allowing the raw egg to run underneath. Let this cook until the bottom layer turns opaque and stir again.
  • 6Repeat step 5 until the egg has reached your desired doneness. Keep in mind that the egg will continue to cook a little after you take it off the heat, so you want to aim for the niratama to to be just a bit less cooked than you want it.

Printable Recipe Card

About Niratama (Garlic Chive Scrambled Eggs)

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: Japanese

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